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Preparation

In a cup mix chia seeds and 6 tbsp water and set aside. It needs to sit for at least 15 minutes to thicken.
In a large frying pan (that has a lid) over medium low heat melt 1 tbsp coconut oil. Add quinoa, cinnamon and maple syrup. Saute for 5 minutes. add 1 cup water, raise heat and bring to a boil. Once boiling reduce to a simmer, cover and cook for 10 -15 minutes until water is gone and out shell of quinoa begins to separate.
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
In a large mixing bowl combine flours, xanthan gum, cocoa and succanat. Set aside.
Once quinoa is done remove from heat and cool for a bit. In a small sauce pan melt 2 tbsp coconut oil and peanut butter.
Pour quinoa, chia seeds, and coconut oil mixture in to dry ingredients. Stir until well mixed. Add in coconut and 1/2 cup chocolate chips.
Measure 1 tbsp of dough at a time and place on cookie sheet. Place chocolate chips on top of each one. Make sure to push them in or they will fall off after baking. Bake for 20 minutes. Move to a cooling rack. Enjoy hot or cold. Especially good with coconut milk!